Servings: 8 people
Preheat oven to 350 degrees F.
Prepare ham hocks - cut away meaty part with a sharp knife. Then cut-off the thick layer of skin (discard). Cut the meat into small to medium chunks
Quickly sear hocks on medium-high heat in a greased skillet (1-2 minutes). Remove and pat dry.
Rinse and dry the skillet. Spread half the chips over cookie sheet. Layer half the hocks, jalapenos, black beans, and onions on top of the chips. Top with half the cheese.
Bake in the oven for 8-10 minutes.
Remove from oven and add another layer of chips, ham hocks, jalapenos, beans, onions and cheese and repeat in oven
Remove and top with avocado, cilantro and your choice of salsa.
- Hocks, because they are smoked, are essentially already cooked so you technically do not need to cook them before baking them as part of the nachos. However, my preference is to give them a quick simmer in the skillet before assembling the nachos for baking.
- Since nachos require a short cook time, a pre-simmer is good for releasing some of that rich smokey flavor from the hocks. You are basically priming it for the nachos.
- Another trick I like to employ is cooking the nachos in two stages. I made one layer and then cooked it for about 10 minutes, then added a second layer and cooked for another 10 minutes. This ensures all the cheese including the cheese on the bottom layer melts fully.
Calories: 127kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 46mg | Potassium: 282mg | Fiber: 4g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
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